Friday, March 18, 2011

“Will you be here for breakfast?” asked my mom. I replied that I would. “Great!” she said. “I’ll make Sue’s eggs.”

Sue is a friend of my mom’s, and she is famous for her breakfast casserole. She gave my mom the recipe, and our family has since made it a staple for special occasions. Now, while I tend to associate this breakfast casserole with Christmas morning, Mom’s making it in March signaled to me that maybe my visit was a cause for celebration, too.

What she didn’t know, however, was that I almost didn’t make it to her house. Between my running amuck in South Texas, and being so utterly charmed by the town of Victoria, I was tempted to linger in that part of the state and completely omit Houston from my itinerary.

Fortunately, I made the right decision.
Besides breakfast, mom also made a simple supper of tamales, apple-walnut salad and guacamole. We washed it down with Topo Chico—bottled Mexican fizzy water that I adore but can’t find in New York City. It was all superb.

While I ate very well during my time in Texas, I have to admit that the food that Mom cooked was definitely the best eating of my whole trip. Why? Because it was made with love. There’s a lot of sadness and heartbreak in the world right now, and like so many, I feel pretty powerless to make it better. Making donations to relief organizations does its part, of course. But being grateful, giving thanks, and showing love aren’t bad practices either.

Now, about this breakfast casserole. It’s not complicated—it’s just eggs, cheese, flour and canned green chiles, though Mom has made it her own by adding fresh jalapeños instead. It’s also very rich, as there’s so much cheese in it that one slice will supply you with a week’s worth of vitamin D and calcium. This bit of decadence is probably why my family saves it only for special days.

But you know what? I’ve decided that mom had the right idea—spending precious time with loved ones is always cause for celebration. We should cherish every moment that we have. So yes, I’m very grateful that I had the opportunity to visit with my mom, and share with her some delicious home-cooked food. It was the highlight of my trip to Texas. Thanks, Mom!

In a large bowl, beat the eggs. Stir in the flour, dry mustard, baking powder and salt. Stir in the cottage cheese, Monterey Jack cheese, cheddar cheese, butter and jalapeños, and mix until incorporated.

Pour the eggs into the casserole dish, and bake for 20-25 minutes or until the top is lightly browned and the center is firm. Serve warm with salsa.

My Mom makes this too, and I've added it to my rotation. The card she gave it to me on says "Eggs and Cheese Ole'." I'm not sure where she got it originally, but it could have been the Houston Junior League Cookbook. It's one of "those" recipes.

It's also one of those recipes that is greater than the sum of its parts, with a puffy texture and good balance of flavors. Dead easy to make and doubles well too. Made it at my sister-in-laws' as my contribution to Christmas breakfast, and people were sneaking bites of it for the rest of the weekend.

Lisa,Looks delicious. Can't wait to try. Spent last weekend in Houston - got a good dose of Mexican food, rodeo, Lady A, and flight to Stephenville for great bbq. Damp and cool when I landed in Newark :( Trip was way too short.Steve

I live around the corner from my parents, not miles away, but whenever I need a little pick-me-up, I go to there to eat. Something about food made by your mother, even if it's just a grilled cheese sandwich, makes you feel all warm and comforted. I ask my mom to make her sausage whirls for me every year on my birthday. I keep them in the freezer and heat up a few when ever I need a little hug.

My mom makes a similar thing called "Mexican Hot Fudge". The only difference is omitting the flour/soda, 1/4c of salsa verde in the mix and cheese is 8oz of cheddar & jack. It's served as an appetizer with tortilla chips. It's a family favorite!

I'm excited to do your version this weekend as we have friends in town. Thanks!!

Topo Chico...ahhhh, yes, I remember it well. Desert picnic, Big Bend National Park, the elixer water of the Desert Gods. Shoot me an e-mail, I am a Homesick Texas living in Chgo and have managed to find it in a few stores here. Will send you some bottles to wet your whistle, anytime.Oh, love the recipe, too...its a keeper. Don't have an active blog at this time, my link is through FB.Judith

I absolutely love egg casseroles for breakfast! Especially spicy ones! Southern Living did one last Christmas that was basically a large casserole dish of huevos rancheros (instead of individual servings). It was great!

Have you tried the jalapeno pie in Texas Home Cooking for breakfast? (I think that's where I saw that recipe, not entirely sure..) I'm tempted, but I wanna hear how it is first :)

I have a similar recipe from my mother that I copied onto a recipe card to bring with me when I married and moved from Texas to Minnesota. I've been known to make it and serve it as an appetizer. I think mine has a little more cheese and I can serve it on a toothpick. On another note, I made kolaches today using your dough recipe. I stuffed them with cheddar cheese and little smokies. I posted a picture on Facebook and most of the "likes" were from displaced Texans.

I'm so excited!!!! A former neighbor used to make a breakfast casserole that I think was just like this - with cottage cheese and green chilis. I never remembered to ask for her recipe but I have thought about it for years. I can't wait to make it!

I love this recipe and have been making something similar for years but without:

1 1/2 teaspoon dry mustard1/2 teaspoon baking powder

Sometimes I add chopped veggies like broccoli and usually use mozarella with the cheddar to cut some of the fat. Garnish with a topping of sour cream and a red salsa mixed together to splurge on the calories.

I am from Victoria - now living in Dallas and I like to read your blog. If you ever make it back through Victoria you need to stop at Fossati's Delicatessen in the downtown area. My mom and aunt manage it and it has been in their family since 1882. It's the oldest delicatessen in Texas.

I am not a big fan of eggs, but after seeing this recipe I had to try it! I made it last night sometime after midnight for a little snack and I LOVED it! I am making this for my family's Christmas breakfast this year!

This looks like a great family brunch meal and I love the heat and cheese part a bunch. Guess I've given myself Texas self away. So glad I found your blog and all your Texas recipe inspiration. Surely, I'll be a frequent visitor of your blog with all this good food.

wow, this looks exactly like the casserole my grandmother makes every year for Christmas brunch! We don't have any roots in Texas that I've ever heard of, but my family would throw a fit if this wasn't served on Christmas. How funny to know that we're not the only ones with that tradition...

I always get excited when you post a new recipe! As others have said my mom made this but with green chilies. I am always in need of new breakfast casseroles because frequently take them to events. Can't wait to trying your version with jalepenos.

Looking forward to your cookbook coming out someday. I hope when it does you include the stories behind your recipes - love reading them.

Oh MY, OH my!! This was soooo good! Since we have a derth of eggs (fresh from our now 1-yr old hens) and had everything but the cottage cheese, got some of it yesterday. Well, we also don't have jalapenos this time of year, so threw in a small can of green chiles instead. WONDERFUL!

And we had some Pace handy, so it made a wonderful addition. With some homemade English muffin bread toast on the side. (Tortillas would be superb with this, but we had the bread which needed to be eaten!) The toast was GREAT with it!

Oh my gosh! I just found your blog and I love it! I'm a misplaced Texan too, living in New England. I miss it so much, especially THE FOOD! Thanks for posting such great recipes with roots in the Lone Star State, and for letting people know that the flavors of Texas are as big as the hair :)

My daughter move to NYC back in '09 and it's been so hard to have her away from us. She has 2 little brothers, 5 and 2, and they miss her almost as much as I do.

Ironically, she is the one who found your blog and sent it to me. She loves NYC and is right where she is supposed to be, but she loves her trips home. I try to cook for her as often as possible between hitting all her favorite Tex-Mex spots. It's always a bittersweet trip and I still cry when I take her to the airport.

I'm making my first trip up to NYC to visit her on her turf on Memorial Day weekend!

Thank you for this recipe, your blog, and for sharing your very special love for your mother and Texas. I always feel better after reading your blog. : )

Wow - this is almost exactly like something we have been making since the 70's that we call Mary Driver Eggs. My mom got the recipe from the Crested Butte, CO newspaper on a skiing trip. It was the specialty of a restaurant there called Penelope's. I have to admit, mom's uses Velveeta in lieu of the jack cheese, but the rest is the same. We often make this for dinner and when I am doing Atkin's, I crave this! It's great with a grapefruit salad

Jenny--While I've never doubled the recipe, I don't see why you couldn't. Though since I haven't tested times and such, my best advice would be to make two batches and bake them in two pans and follow the recipe as written.

Just made this, so good! Had less than 1 cup of mixed cheeses, so I added 1/2 c chopped onions, some chopped black olives, and some baby spinach cut in thin ribbons- chopped pickled jalapeños , like 2-3 Tbls, since I had no fresh ones-My San Antonio man loved it; thanks so much!

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